Best 3 Lamb Pan Sauce Recipes
Lamb pan sauce is a delectable and versatile dish that can elevate your culinary repertoire to new heights. Crafted from the finest lamb cuts, this sauce boasts a bold and distinctive flavor that perfectly complements a wide range of dishes, from hearty pastas to tender vegetables. Whether you're a seasoned chef or just starting your culinary journey, this article will guide you through the art of creating a luscious lamb pan sauce that will tantalize your taste buds and impress your guests. Discover the secrets to selecting the right lamb, the perfect combination of herbs and spices, and the techniques that transform simple ingredients into an extraordinary culinary masterpiece. Get ready to embark on a flavorful adventure as we explore the world of lamb pan sauce, a delectable dish that will leave you craving for more.
Let's cook with our recipes!
LAMB PAN SAUCE
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 15m
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Pour red wine into the roasting pan in which the Lamb was cooked.
- Place over medium heat, and scrape up browned bits from bottom of pan.
- Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
- Strain sauce into a gravy boat, and serve hot with sliced lamb.
SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE
The sauce in the recipe is absolutely yummy. If you don't have lamb chops, you may substitute pork chops or boneless chicken breasts.
Provided by Irmgard
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the lamb chops all over with salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
- Transfer to a large plate, cover loosely with foil, and keep warm.
- Repeat with the remaining two chops.
- Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
- Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
- Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
- Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
- Remove the skillet from the heat and stir in the dill.
- Season to taste with salt and pepper.
- Serve the lamb with the sauce.
LAMB CHOPS WITH POACHED QUINCE AND BALSAMIC PAN SAUCE
Categories Fruit Herb Lamb Dinner Apple Quince Lamb Chop Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine apple juice and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium-low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.
- Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium-rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes. Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme. Season pan sauce to taste with salt and pepper.
- Top lamb with poached quince. Spoon pan sauce over and serve.
Tips:
- Use a good quality pan: A heavy-bottomed pan will help to distribute heat evenly and prevent the sauce from burning.
- Don't overcrowd the pan: If you add too much sauce to the pan, it will not reduce properly and will be too thin.
- Cook the sauce over medium heat: This will help to prevent the sauce from burning and allow it to develop its full flavor.
- Stir the sauce frequently: This will help to prevent the sauce from sticking to the pan and burning.
- Add liquid as needed: If the sauce starts to become too thick, add a little bit of water or broth to thin it out.
- Season the sauce to taste: Add salt, pepper, and other seasonings to taste until the sauce is flavorful and well-balanced.
Conclusion:
Pan sauces are a delicious and versatile addition to any meal. They can be used to add flavor to grilled or roasted meats, fish, and vegetables. They can also be used as a base for soups and stews. With a little practice, you can easily make delicious pan sauces at home. So next time you're looking for a way to add flavor to your meal, try making a pan sauce. You won't be disappointed!
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